Dubai Style Pistachio Dark Chocolate Bar
Craving luxury chocolate? Discover 5 hidden secrets about Dubai Style Pistachio Dark Chocolate Bar that will transform your dessert game. Learn now!
Ingredients
- 16 oz 450g dark chocolate (60-70% cacao), chopped
- 1 cup 120g Antep pistachios, shelled and unsalted
- ½ cup 120g pistachio butter or paste
- 2 oz 60g kadayif (shredded phyllo dough)
- 2 tablespoons tahini (sesame paste)
- 2 tablespoons honey or date syrup
- 2 tablespoons unsalted butter (melted)
- ½ teaspoon sea salt flakes
- ½ teaspoon rose water (optional)
Instructions
- Line an 8x8-inch baking pan with parchment paper, leaving overhang for easy removal
- Toast kadayif in a dry skillet over medium heat for 2-3 minutes until golden, stirring constantly
- Chop half the pistachios roughly; keep remaining whole for garnish
- Combine pistachio butter, tahini, honey, and pinch of salt in bowl until smooth
- Fold toasted kadayif and chopped pistachios into pistachio mixture
- Melt two-thirds of chocolate in double boiler to 115-120°F (46-49°C)
- Remove from heat, add remaining chocolate, stir until temperature reaches 88-90°F (31-32°C)
- Pour half the tempered chocolate into prepared pan, spread evenly
- Let set 15-20 minutes until firm but slightly tacky
- Spread pistachio filling over chocolate base, leaving ¼-inch border
- Top with whole pistachios and sea salt flakes
- Pour remaining tempered chocolate over filling, spread to seal edges
- Tap pan on counter 5-6 times to remove air bubbles
- Let set at room temperature (60-65°F) for 2-3 hours
- Lift using parchment, cut into pieces with warm, dry knife
Notes
Use couverture chocolate, not chocolate chips, for proper tempering
Ensure kadayif is completely cool before mixing into filling to maintain crunch
Store in airtight container at 60-65°F for up to 2 weeks
Avoid refrigeration when possible to prevent chocolate bloom
For keto version, use sugar-free chocolate and monk fruit syrup instead of honey
Substitute kadayif with toasted phyllo sheets or crushed kunafa if unavailable
Ensure kadayif is completely cool before mixing into filling to maintain crunch
Store in airtight container at 60-65°F for up to 2 weeks
Avoid refrigeration when possible to prevent chocolate bloom
For keto version, use sugar-free chocolate and monk fruit syrup instead of honey
Substitute kadayif with toasted phyllo sheets or crushed kunafa if unavailable